For the filling:
5-6 peaches, cur into wedges (I do not peel them)
1/3 c. sugar
juice of 1/2 lemon
pinch each of cinnamon and nutmeg
For the crumble:
1 c. plus 2 Tbs flour
1/4 c. sugar
1/3 c. brown sugar
2 tsp. vanilla
6 Tbs. butter
2/3 c. sliced slmonds
Place sliced peaches in an 8″ square baking pan. Toss with sugar, lemon juice, cinnamon and nutmeg. Set aside.
Preheat oven to 350. To make the crumble, place the flour, sugars, half the almonds, and vanilla in a food processor. Process to blend and coarsely grind almonds. Add butter in small pieces, and pulse until mixture resembles coarse crumbs. Add remaining almonds and pulse just a couple of times to roughly chop.
Turn crumble out onto a baking sheet lined with parchment paper and bake for 15-20 minutes until lightly browned and firm. Cool slightly, then slide topping onto peaches in a more or less even layer, breaking up any large pieces. Bake for 25-35 minutes, till the fruit is bubbling.